I did two batches of Welch's Concord about 6 months ago. The first (14 cans/5 gal) was before I had learned that the cocktail juice contained inhibitors. The second was with the concentrate (12 cans/5 gal). Both were started at SG 1.090 and back-sweetened with 1 cup sugar. The former fermented very slowly, but it fermented. When finished, it looked like a rose and was quite tart. After 6 months it was a sweet delight and all the ladies in my family and our friends have loved it. The latter was also tart at the beginning but after 6 months I consider it one of the best, if not the best, wines I have ever had. I relaize that the taste of wine is a personal thing but these have been great hits. I have a Welch's White Grape/Peach in the secondary now and I look forward to it with great anticipation. I plan to repeat the Concord wines. Yes, I am going to do the cocktail wine since it was such a hit even though it was a bear to ferment.
Both of these wines have been received better that the 2 kit wines I have done, although both turned out well.
Will soon do blackberries, strawberries, a banana, an elderberry and finish a dandelion that is in secondary now.
I am having to do much more wine than I ever thought I would!
Both of these wines have been received better that the 2 kit wines I have done, although both turned out well.
Will soon do blackberries, strawberries, a banana, an elderberry and finish a dandelion that is in secondary now.
I am having to do much more wine than I ever thought I would!